16 January 2017

Egg Curry - A Winter Warmer

With plenty of rain and snow expected over the upcoming weeks, you may be seeking some comforting family meal suggestions and this curry is ideal. Similarly to my other Eggcentric recipes it is quick and easy to make, it can be prepared and cooked in less than 30 minutes, and it's a great source of protein provided by the British Lion eggs. It is incredibly aromatic and has a mild heat to it which is wonderful to enjoy on colder days in particular - like the weather we are expecting.

Pop it on your meal planner for next week and see what your little ones think.

Hard boil your eggs and set to one side to cool. Remove the shell and fork them a few times. This will help the flavours to soak into the egg later on.

Warm a pan over a medium heat and add a splash of oil. Crush the cardamon and add them to the pan along with the cumin seeds. Stir for a few seconds and then add the tomatoes, garlic, turmeric, chilli powder and chillies (chopped).

Reduce the temperature and let the ingredients simmer for around 15 minutes on a low heat.

Add the Garam Masaala and the eggs and stir through gently. Cook for a further 5 minutes.

Eggs are a great source of protein and vitamins as well as being a tasty alternative to the usual chicken or beef you may use in your cooking. Generally I make quite creamy and mild currys with a coconut base so this rich tomato version made a nice change. The Mini Mes certainly enjoyed it.